Liquid Sugar Research Articles

A Rheological Study of Lemon Curd Made of Frozen-thawed Liquid Egg Yolk

In this study, we examined the industrial usability of frozen and thawed liquid egg yolk (LEY) by preparing lemon curd samples. Therefore, LEY frozen at-18°C was used to make lemon curd samples. LEY was stored for 90 days at -18°C and it was thawed with two different methods (in 2 hours, 35°C and in 24 hours, 5°C) on measurement days (day 1, 7, 14, 30, 60 and 90). After thawing of LEY samples, lemon curd samples were made by adding liquid egg white, butter, lemon juice and sugar. Ingredients were mixed by constant whisking over the steam of hot water. After that, butter was also added to the cream and it was cooled to 20°C. Rheological parameters of the lemon curd samples were examined with rotational rheometer. Shear stress data were recorded by increasing, than by decreasing shear rate values in the range of 10-1000 1/s. Herschel-Bulkley model was fitted to the flow curves of decreasing shear rate. Based on our measurements, we found that the thawing method of frozen liquid egg yolk does not affect the rheological properties of lemon curd made of them, but the length of the frozen storage does.

Hydrogenated Amorphous Carbon Films from Palmyra Sugar

A simple, highly reproducible, and environmentally friendly method is a considered approach in generating renewable energy materials. Here, hydrogenated amorphous carbon (a-C) films have been successfully prepared from palmyra liquid sugar, employing spin-coating and spraying methods. Compared with the former method, the latter shows a significance in producing a better homogeneity in particle size and film thickness. The obtained films have a thickness of approximately 1000 to 100 nm and contain an sp2 hexagonal structure (~70%) and sp3 tetrahedral configuration (~30%) of carbons. The introduction of boron (B) and nitrogen (N) as dopants has created the local structural modification of bonding, inducing a slight change of electrical conductivity, electronic energy bandgap, and optical transparency near-infrared region. The obtained a-C film features a “green” semiconducting material.

Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar

Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar

Effect of Type of Sugar and Dough Relaxation Time on the Shape Characteristics of Biscuits

This study was aimed to evaluate the effect of type of sugars namely dextrose, sucrose, sucrose-invert syrup mix, invert syrup and honey, and dough relaxation time of 15, 40, and 65 min. on the shape characteristics viz. width, thickness, spread ratio, and an expansion ratio of biscuits. The type of sugars significantly affected (p<0.05) all shape characteristics, while the dough relaxation only affected those of crystal sugars (sucrose and dextrose). High dough relaxation time enhanced the width of sucrose biscuits without significantly affecting (p>0.05) their thickness. In contrast, the thickness of dextrose biscuits decreased with increasing relaxation time. Liquid sugars (invert syrup and honey) enhanced the width of biscuits; the former enhancing the thickness as well. The study also demonstrated that a high spread ratio may also be associated with a low expansion ratio. Hence, both the spread ratio and expansion ratio must be considered when discussing the shape characteristics of biscuits with different ingredients.

Structural characterization and antioxidant activity of liquid sugar from Alabio potato using enzymatic hydrolysis processes

This study aims to produce functional antioxidant liquid sugar from Alabio potato (Dioscorea alata L.). This study focuses on the effect of the percentage of Alabio potato starch in the liquefaction process, the concentration of β-glucosidase enzymes, and the determination of the optimum concentration of cinnamon extract in its activity as an antioxidant liquid sugar. The amount of glucose/reduced sugar was analyzed by the DNS method. The optimum percentage of glucose was obtained from the liquefaction results with 10% starch and saccharification with a concentration of β-glucosidase enzyme of 1.2 mL/kg of starch with a liquid sugar concentration of 59.16 mg/mL. FTIR analysis showed that antioxidant liquid sugar had hydroxyl functional groups of C-O, C-H and O-H at wavelengths of 1560.11 cm-1, 1720.22 cm-1, and 3520 cm-1. Antioxidant liquid sugar activity showed the optimum performance at cinnamon extract concentration was 5 grams. DPPH free radicals of 56.72% were consumed for 5 minutes and reached 57.60% for 10 minutes. Liquid glucose produced could be a substitute for glucose sources with antioxidant content from the cinnamon extract.

Survival of Salmonella and Enterococcus faecium in high fructose corn syrup and honey at room temperature (22 °C)

Salmonellosis has been frequently associated with the consumption of high-sugar, low-moisture foods. Honey and high fructose corn syrup (HFCS) are widely used liquid sugars that are added as humectants in low-moisture foods. The objective of this study was to determine the ability of Salmonella and its presumable surrogate, Enterococcus faecium NRRL B-2354, to survive in honey and HFCS during storage at room temperature (~22 °C). Using freeze-dried and lawn grown bacteria, the survival of Salmonella and E. faecium in honey and HFCS was determined. Regardless of the inoculation methods, more than 5 log10 reductions were observed in both bacteria in honey and HFCS after 21-days of storage at 22 °C. The pathogens and surrogate in honey and HFCS fell below the detectable limit after 28-days of storage. Thus, the tested bacteria are not able to survive in honey and HFCS over one-month storage at room temperature. The similar level of bacterial reduction in honey and HFCS in storage suggests that the main cause was not the commonly perceived antimicrobial agents in honey. In addition to high acidity of these liquid sugars, the extremely high osmotic pressure is likely the main reason for bacterial death in honey and HFCS during storage. The data provided useful information in developing effective microbial-safe strategies to be incorporated in the preparation or storage of low-moisture food and ingredients.

Penguatan Ekonomi dan Ketahanan Pangan Masyarakat Melalui Diversifikasi Produk Gula Aren di Desa Sukahurip Kabupaten Ciamis

Tujuan dari kegiatan ini adalah meningkatkan pengetahuan dan keterampilan masyarakat desa khususnya para petani gula aren dalam peningkatan nilai produksi dan diversifikasi produknya. Metode pelatihan dilakukan dengan cara partisifpatif, demontrasi, pembinaan dan brainstorming. Pendekatan yang digunakan adalah dengan menggunakan PRA (Participatory Rural Apprasial) dimana dalam progam kegiatannya melibatkan secara parsipatif mitra kegiatan dan kegiatan yang dilaksanakan di lokasi mitra. Pada saat kegiatan tim bersama mitra telah berhasil membuat formulasi gula aren cair yang sesuai untuk digunakan, yang sebelumnya merupakan kendala utama yang dialami oleh mitra. Berdasarkan hasil fokus grup diskusi yang telah dilakukan dengan pihak mitra, pihak mitra akan terus berupaya melakukan evaluasi terhadap diversifikasi produk gula aren yang telah dibuat hingga mencapai produk yang benar-benar memiliki kualitas terbaik hingga harapannya dapat menjadi produk ekspor dan unggulan desa mitra. Pihak mitra juga akan terus melakukan berbagai upaya agar produk yang telah dibuat lebih dikenal masyarakat luas dan tindak lanjut dari pihak pemerintah kabupaten Ciamis maupun provinsi.

KARAKTERISTIK RUSIP IKAN RUCAH DENGAN PENAMBAHAN KONSENTRASI GULA AREN CAIR DAN GARAM BERBEDA

Trash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical, and microbiological properties of trash fish rusip. The research was arranged factorial in a completely randomized block design. The concentrations of liquid palm sugar were 5%, 10%, and 15% (v/w), while concentrations of salt were 20%, 25%, and 30% (w/w). Using LSD at level 5% showed that the concentration of liquid palm sugar had a significant effect on total lactic acid bacteria and total lactic acid, while the salt concentration had a significant effect on pH and salt content. There was an interaction between two factors on the trash fish rusip water content, where the significant effect of liquid palm sugar concentration on water content was salt concentration-dependent.Keywords: chemical, microbiological, physical, rusip, trash fish.

KARAKTERISTIK RUSIP IKAN RUCAH DENGAN PENAMBAHAN KONSENTRASI GULA AREN CAIR DAN GARAM BERBEDA

Trash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical, and microbiological properties of trash fish rusip. The research was arranged factorial in a completely randomized block design. The concentrations of liquid palm sugar were 5%, 10%, and 15% (v/w), while concentrations of salt were 20%, 25%, and 30% (w/w). Using LSD at level 5% showed that the concentration of liquid palm sugar had a significant effect on total lactic acid bacteria and total lactic acid, while the salt concentration had a significant effect on pH and salt content. There was an interaction between two factors on the trash fish rusip water content, where the significant effect of liquid palm sugar concentration on water content was salt concentration-dependent. Keywords: chemical, microbiological, physical, rusip, trash fish.

Kimpul (Xanthosoma sagitifolium) liquid sugar with low glycemic index

Kimpul (Xanthosoma sagitifolium) is one type of local tuber plant that has high carbohydrate content (34.2g/100g). This plant provides an opportunity to be utilized as an alternative source of sugar. The use of kimpul as liquid sugar becomes an alternative sweetener that needs testing from the perspective of nutrition and health. The Glycemic Index (GI) is a term that is closely related to carbohydrate metabolism, which has the index (level) of food according to its effect on blood glucose levels. The study of the formulating process of kimpul liquid sugar that has a lower GI attempts the use of sugar from kimpul can be more appropriate and well-targeted. This study aimed to determine the engineering process to decrease the GI value of liquid sugar from kimpul through the treatment of tea extract addition and identify the nutritional value, calorific value, GI value, and tannin content in the kimpul liquid sugar as the result of the engineering process. The results showed that the addition of black tea extract with a 2% concentration could reduce the GI value of the kimpul liquid sugar. Thus, kimpul liquid sugar can use as a source of natural sugar with a low GI.

Hydrolysis of sorghum starch to glucose using organic acid catalyst from rosella flower extract (Hibiscus sabdariffa L.)

Highly starch content in sorghum seed has a high potential raw material for the sorghum fluor to be a raw material of liquid sugar known as glucose syrup. The syrup is usually produced through enzymatically or chemically hydrolysis using a strong acid. In this study, sorghum starch is hydrolyzed chemically using a catalyst of organic acids extracted from roselle flower (Hibiscus sabdariffa L.). The goal of the study is to produce glucose syrup free from chemical agents so as generally recognized as safe (GRAS). Rosella flowers are known to contain high amounts of organic acids such as citric acid, malic acid, tartaric acid, oxalic acid, and hibiscus acid. Apart from having natural acid content, rosella flowers also contain vitamins (ascorbic acid) and are rich in natural red pigment dyes from the anthocyanins that can be an added value for the glucose syrup products. Organic acid extraction of dried rosella flowers was carried out at a temperature of 100°C for 30 minutes in a water bath and filtered. The resulting acid extract then determined the value of the total titrated acid (TTA) by the acid-base titration method. Sorghum starch is prepared by mixing sorghum flour with distilled water and then cooled at 4°C for 12 hours. Starch is obtained from the dried filtrate to obtain a water content of <14%. The starch hydrolysis process with rosella flower extract was carried out in several variations, namely the hydrolysis time of 1 - 4 hours, the TTA concentration of rosella 4 - 16%. Meanwhile, the temperature and stirring speed were fixed at 96°C and 200 rpm. The resulting glucose levels were analyzed by the spectrophotometric method. From this research, the result shows that the best sorghum starch hydrolysis condition was obtained at the addition of 16% acid extract for 180 minutes which gave 13.83% of glucose yield

Sparse dynamic tomography: a shearlet-based approach for iodine perfusion in plant stems

In this paper we propose a motion-aware variational approach to reconstruct moving objects from sparse dynamic data. The motivation of this work stems from x-ray imaging of plants perfused with a liquid contrast agent, aimed at increasing the contrast of the images and studying the phloem transport in plants over time. The key idea of our approach is to deploy 3D shearlets as a space-temporal prior, treating time as the third dimension. The rationale behind this model is that a continuous evolution of a cartoon-like object is well suited for the use of 3D shearlets. We provide a basic mathematical analysis of the variational model for the image reconstruction. The numerical minimization is carried out with primal-dual scheme coupled with an automated choice of the regularization parameter. We test our model on different measurement setups: a simulated phantom especially designed to resemble a plant stem, with spreading points to simulate a spreading contrast agent; a measured agarose gel phantom to demonstrate iodide diffusion and geometry prior to imaging living sample; a measured living tree grown in vitro and perfused with a liquid sugar–iodine-mix. The results, compared against a 2D static model, show that our approach provides reconstructions that capture well the time dynamic of the contrast agent onset and are encouraging to develop microCT as a tool to study phloem transport using iodine tracer.

REDUCING SUGAR CONTENT IN SIWALAN ROOMIE (Borassus flabellifer L) BEFORE COOKING AND LIQUID BROWN SUGAR AFTER COOKING

Sugar reduction is one of the essential macronutrients used as energy sources. High levels of sugar reduction in food can increase the sweet taste of these foodstuffs. However, the consumption of high sugar food can cause diabetes mellitus. The purpose of this study is to increase the economic value of liquid palm sugar (Borassus flabellifer L) and opportunities as a preservative in the food industry. This research used quantitative descriptive methods. The results showed that the level of sugar reduction in siwalan liquid brown sugar (Borassus flabellifer L) was 15.65%, the water content in the liquid palm sugar sample (Borassus flabellifer L) is 26.78%, and the temperature of the liquid brown sugar after cooking is 230C. The effect of heat or temperature on cooking also causes physical changes in liquid brown sugar such as caramel formation, color and flavour.

SIKAP DAN PERSEPSI MASYARAKAT DESA MANGUNANG SEBERANG TERHADAP KEGIATAN PENDAMPINGAN TIM PASCASARJANA ULM TENTANG TEKNOLOGI INOVASI GULA AREN DAN PENGEMASANNYA

he purpose of this research is to measure the level of perception and attitude towards the mentoring post-graduate team. The method used in data collection is a live interview using structured questionnaires and direct observations to measure the skills of respondents. Purpossive Random samplingtechniqueto 20 respondents was applied. The parameters are observed counseling/socialization activities, the training of sugar-making innovations, the training of palm sugar products and the training of liquid sugar products and the packaging of brown sugar products. The results showed that public attitudes and perception of socialization activities showed 100% understand the content of material, demonstration processing of palm sugar Products innovations 60% understand and will try to cultivate, 40% understand just do not try to cultivate; Demonstration brown sugarprocessing 85% understand and will try to do, and 15% just look at the process and would try for livelihood needs, processing liquid sugar 50% who enthusiastically understand and 50% less understanding, packaging the product modeled 75% understand and interested, 25% do not understand and have no desire to make packaging.

Financial Feasibility of Liquid Sugar Production from Sago Starch with Enzymatic Hydrolysis Method

The objective of this research was to analyse the feasibility of processing sago starch into liquid sugar product with enzymatic hydrolysis method on the pilot plant scale. Optimization of the production process is carried out by enzymatic hydrolysis with the conditions of the ratio of starch and water is 1: 4, the process of liquidation at 90°C for 90 minutes with the addition of the enzyme α-amylase 1.2 mL kg-1 at pH conditions of 5. Saccharification process with the addition of the enzyme glucoamylase 1.2 mL kg-1 starch at pH 4.5 and temperature 50°C for 72 hours, purification with an ion exchange resin and evaporation with a vacuum evaporator at a pressure of 0.4 atm at 80°C for 90 minutes. Financial analysis was based on the prevailing price in ten years showed that the processing sago starch into liquid sugar product with enzymatic hydrolysis method is viable and profitable as shown by BCR 1.16, NPV of Rp 58,754,955.64, PBP 2 years 11 months, and IRR 34.73%.

Influence of Type and Concentration of Acids on Hydrolisis Starch of “Taro Tuber” Into Sugar Liquid

The objectives of this research are (1) to know the effect of acid type and concentration on the hydrolysis of Taro tuber starch into liquid sugar (2) to know the type and concentration of acid that can produce the best liquid sugar characteristic in the hydrolysis of Taro tuber starch. The study used a complete randomized design with two factorial patterns. There are the type and concentration of acid used for the hydrolysis of Taro tuber starch. The variables observed were sugar reduction and liquid sugar clarity. The results showed that the type and concentration of acids and their interactions significantly affected the Dextrose Equivalent of liquid sugar produced. The best treatment is hydrolysis using nitric acid (HNO3) with 6% concentration with Dextrosa Equivalent is 57,470 %.

Technical Analysis of Liquid Sugar Production Process of Raw Sago Starch Using the Enzymatic Hydrolisis Method of Pilot Plant Scale

Indonesia has the potential for sago around 50% of the world sago production but has not been used optimally. Technologically, the process of making liquid sugar from sago starch has been developed. Therefore, further research to improve the color quality of liquid sugar is needed. The research objective is to conduct a technical study of liquid sugar production process made from raw sago starch by doing purification treatment using activated charcoal and ion-exchange resin. The liquid sugar production process of raw sagu starch using hydrolysis method is in the condition of the ratio of starch to water is 1:4, the liquidation process is at the temperature of 90°C for 90 minutes with the addition of enzyme α-amylase 1.2 mL kg−1 of starch with pH of 5. Saccharification process is at the temperature of 50 °C for 72 hours with the addition of enzyme glucoamylase 1.2 mL kg−1 starch with pH of 4.5. Purification by ion-exchange resin and evaporation by a vacuum evaporator are at 80° C for 90 minutes with pressure of 0.4 atm. Technically, the technology of liquid sugar production process using the enzymatic hydrolysis method could be developed for the pilot plant and industrial scale.

ANALISIS FAKTOR-FAKTOR PENJERNIHAN LIMBAH CAIR UNIT PENGOLAHAN LIMBAH CAIR INDUSTRI GULA (STUDI KASUS PG XYZ)

The Liquid waste sugar industry can cause pollution in the waters due to contamination, deoxygenation by pollutants and strong odors caused by biodegradation of waste in the form of hydrogen sulfide gas. Liquid sugar industry wastes can increase the levels of BOD (Biological Oxygen Demand), COD (Chemical Oxygen Demand), and TSS (Total Suspended Solid) in the waters so that handling of these wastes is needed. The purpose of this study is to determine the factors that influence each stage of the waste treatment process so that wastewater treatment can run effectively and efficiently. The results showed that the factors that could influence the purification of liquid waste were pH, temperature, discharge of wastewater, and active sludge content. The pH value of inlet of wastewater that can be tolerated is between 7-9 with a maximum temperature of 40oC with a debitt of wastewater in the aeration pond a maximum of 120 m3 / hour and a condition of active sludge volume of 30-40%..

Gula cair dan gula recengan berbahan dasar gula merah tebu

This Community Service is a Community Partnership Program that was carried out by to partners of the Brown Sugar Cane Business Group in Latellang Village, Patimpeng District. The processing of sugar cane so far has been very simple, and some of the sugar cane businesses were out of business due to the consumption and need for brown sugar cane by the community, especially the Latellang and other villages, who are reluctant to consume brown sugar cane. This reluctance is caused by the aroma of brown sugar cane. Therefore, diversification of brown sugar cane products was carried out by processing brown sugar cane into Liquid sugar and Recengan sugar. The results of the PKM program were able to provide partners with increased knowledge of processing brown sugar cane into a diversified product that has high economic value and reduced the price of brown sugar cane from Rp. 10,000 per kilogram into products with 250 grams of brown sugar cane as raw material. 2-3 bottles of Liquid Sugar (250 ml plastic packaging) with a price of Rp.10,000 per bottle and produce 15 pieces of Recengan Sugar. Especially for Recengan sugar packaging, it is packaged in pouch containing 8 Recengan sugar ata a price of Rp.10,000. The impact will be revive the production of cane brown sugar to the Cane Brown Sugar Business Group partners, especially in Latellang Village.

The physio-metabolic effects of time-restricting liquid sugar intake to six-hour windows during the mouse active phase: The effects of active phase liquid sugar consumption

Obesity is a major public health concern and overconsumption of unhealthy fats and sugary beverages are contributing factors. Time-restricted feeding can reduce obesity-associated pathophysiological parameters by limiting the time of food consumption; however, the effects of time-restricted sugary water consumption are unknown. To examine whether liquid calorie restriction impacts metabolic health, we measured metabolic parameters in mice provided liquid sugar at various intervals during the active phase. The control (Con) group received tap water, the adlibitum fructose-glucose (ALFG) group received ad libitumsugar water and the early fructose-glucose (EFG) and late fructose-glucose (LFG) groups received liquid sugar during the first and last six hours of the active period, respectively. Each group was given free access to chow. Zeitgeber time (ZT) notation was used to set all experimental time points to lights on as ZT 0. The ALFG group exhibited elevated body and adipose tissue weights compared to the other groups and increased hepatic steatosis compared to the Con group. The ALFG group consumed more calories than the other groups during ZT 6-11, indicating that this window may be critical in the promotion of weight gain from liquid sugar consumption. The EFG group exhibited higher levels of energy expenditure than the Con and LFG groups during the first half of the active period (ZT 12-17); however, there was no difference among the groups during the second half of the active period (ZT18-23). In contrast, the EFG group exhibited lower respiratory exchange ratio than other groups during the inactive period as well as the second half of the active period, indicating that the EFG group had greater metabolic flexibility and utilized lipids when carbohydrates from liquid sugar were not available. Additionally, the EFG group was more insulin tolerant than the ALFG and Con groups. Our results support the hypothesis that time-restricted liquid calorie restriction aids in reducing the detrimental metabolic effects of sugary drink consumption.